I’m still learning about how to use my dutch oven. Instead of bringing a regular homestead recipe, today I’m going to talk about another dutch oven recipe. This is the easiest dessert that I’ve ever made. This is also the dish that I remember from Boy Scouts. We always called it cobbler, but others call it dump cake. It’s called dump cake because that’s what you do, dump in the ingredients. There’s no stirring or mixing.
- 2 cans of pie filling
- 1 cake mix
- 1 stick of butter
The original recipe called for 2 20 ounce cans of pie filling. I decided that I wanted to try using my Apple Pie Filling in a Jar. My jars of pie filling are quarts, so I used about 1 1/2 jars of pie filling. My wife will use the remaining half jar of apple pie filling to make waffles for the kids tomorrow morning.
One thing that I remembered from Boy Scouts was that this dish can burn onto the dutch oven pretty easily. To help avoid this, I greased the dutch oven well.
Dump the pie filling into the bottom of the dutch oven. Spread the filling so that it is in an even layer.
Dump the cake mix on top of the pie filling. Spread this so that it covers all of the pie filling. Slice the butter into pats and drop these evenly around the surface of the cake mix.
I used a spice cake mix because I used apple pie filing. Friends recommend using chocolate cake mix with cherries and white cake mix with any other fruit filling.
Bake the dump cake at about 375F. Once again, I used the Dinwiddie method of placing the charcoal briquettes. Since I needed 375F, I put 1 ring under the oven and a little more than 1 1/2 rings on top. I baked this for about 60 minutes until there were no dry patches of cake mix and the pie filling liquid bubbled up through the cake.
We don’t have any ice cream in the house, so whipped cream had to suffice. This tastes great. The spice cake worked wonderfully with the apple pie filling. We will do this again.